Healthy Crockpot Chicken and Broccoli
Tender slow-cooked shredded chicken and bright broccoli florets in a light garlicky broth — a clean, protein-packed weeknight dinner ready with just 10 minutes of prep.
Equipment
- Slow cooker (6-quart)
- Small mixing bowl
- Two forks (for shredding)
Ingredients
- 2 lb boneless skinless chicken breasts chicken thighs may be substituted for a juicier result
- 4 cup broccoli florets fresh preferred; frozen can be used, add during final 15 to 20 minutes
- 1 cup low-sodium chicken broth
- 3 garlic cloves minced as finely as possible
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- 0.5 tsp salt plus more to taste before serving
- 0.25 tsp black pepper
- 1 tbsp cornstarch optional, for thickening the sauce
- 2 tbsp water optional, mixed with cornstarch to form a slurry
Instructions
- Place the chicken breasts in a single layer in the bottom of the crockpot.
- In a small bowl, whisk together the chicken broth, minced garlic, olive oil, onion powder, Italian seasoning, paprika, salt, and pepper until combined.
- Pour the mixture evenly over the chicken, making sure the breasts are well coated.
- Cover and cook on LOW for 4 to 6 hours until the chicken is tender and fully cooked to 165°F internal temperature. Check at the 4-hour mark if your slow cooker runs hot.
- About 30 minutes before serving, add the broccoli florets to the crockpot, nestling them into the cooking liquid. Cover and continue cooking until tender-crisp.
- Remove the chicken and shred with two forks, or slice into bite-sized pieces.
- Return the chicken to the crockpot and stir gently to combine with the broccoli and cooking juices.
- For a thicker sauce, whisk the cornstarch and water together in a small bowl, then stir the slurry into the crockpot. Cook uncovered for an additional 10 to 15 minutes until the sauce thickens slightly.
- Taste and adjust seasoning as needed. Serve warm over rice, cauliflower rice, or quinoa.
